Elevate your happy hour skills with cocktail and drink recipes featuring the sous-vide method.
Sous-vide cocktails? You bet. Banana bourbon made with an immersion circulator gives a tropical backbone to this straightforward cocktail at DC’s avant-garde spot Barmini.
This coffee-infused cocktail is served decidedly up.
Barrel-aged cocktails are huge right now. Colin Carroll, of Portland's Trifecta, takes a clever shortcut by infusing spirits with charred wood in his immersion circulator.
This gin-based cocktail from Chicago's The Aviary combines a kicky sous-vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.
Dedicated to the Art & Science of Sous-Vide
The first publication devoted to the art and science of sous-vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous-vide at home, and exclusive interviews with world-class chefs.